I wondered why the salt went in with the yeast as most recommend adding it to the flour as it stops the yeast. Thank you for sharing your wonderful review, Dana! From my home to yourshappy cooking! This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE which uses more yeast. Ive made the pizza crust, and now its in the fridge awaiting for the weekend to come so we can finally try out first homemade pizza from scratch. I added 3/4 teaspoon yeast. This pizza dough recipe is great! You can set your oven temperature on the highest setting and just watch the dough, it may take longer to bake but it will bake eventually. Do you mean that you put the pizza on the parchment on the stone at 550? The Takeaway: use less yeast and let the dough rest. Hi Michelle! Nutrition information is for 1/8th of a pizza and includes the dough only. No need to publish this unless you choose to. If you scroll down to our printable recipe card, most of our recipes have a metric conversion option where you can see weight measurements You can also check out our post on measuring which should help. Hi Farrah, it should rise quickly like that. I'm Natasha Kravchuk. I use parchment paper right in the oven with out any problem. Transfer dough onto a floured surface and divide in half. Read more about me. This is hands down the best pizza dough! The nutrition facts is per serving. Thanks so much for yet another outstanding recipe!! If baking on a dark pan, you may want to give it a few minutes longer to bake. Best pizza dough/crust Ive ever made! Check out this homemade individual pizzas recipe instead. Thank you so much for sharing such delicious recipes with us! How would you adjust this recipe using sourdough discard rather than dry yeast? No need to heat up big oven. Best video on the internet in how to make the dough & form the dough platter. My oldest loves following your recipes. I recommend reading through the recipe and watching the video again to ensure there wasnt a missed step. Well see what happens! I havent tested that but I think that will work. I doubled all ingredients. Cant tell you how happy I was when I turned out that nice silky dough onto my board. My dough was not very sticky when I kneaded it prior to letting it rise 4-5 hours. Thank you for sharing that with us, Nannette! Can I use small pizza pans by splitting the dough and on a regular pizza pan. It was a little sticky and all stuck together but hands definitely didnt stick to the dough. Very good pizza dough and Ive tried so many over the years! After 5 to 10 minutes, the mixture should be frothy. Instead of kneading by hand (not the second book folds), I could use a stand mixer with a dough hook? Ive used 60-70 grams of active sourdough starter and it worked amazing !! * Percent Daily Values are based on a 2000 calorie diet. The finished texture was perfect. Im happy to know that you love this recipe a lot, Megan! Will this pizza dough recipe work for high altitude cooking? Home > Recipes > Baking & Breads > The Best Homemade Pizza Dough Recipe. Im so glad you enjoyed it! Luke, if you are using pre-shredded cheese, that might be why you dont get the stretchyness from it. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. 2- what size containers to store the individual dough balls in. Hello Helen, I imagine that will work. Homemade pizza dough. My oven only goes to 500F. To make the perfect Neapolitan pizza dough, it's important to use high-quality ingredients, measure carefully, knead thoroughly, let the dough rise, and keep the toppings simple. I didnt know. Crust puffed up and used your pizza sauce recipe 5 stars. Did I screw up? Thank you for the review, Leslie! Order Catering LOCATIONS AUSTIN, TX 8000 Burnet Rd Austin, TX 78757 512-323-2426 View Menu View Directions Sun - Thurs: 11am - 10pm Fri - Sat: 11am - 11pm AUSTIN, TX Your dough is done. Once a . Yum! I make 9 inch pizzas for a couple reasons. Im glad you love my recipe. Hi Melody, Use parchment paper to slide the pizza onto the stone if you do not have a pizza peel. If you experiment, let me know how you liked the recipe. The recipe worked like a charm, but I did have issues stretching the dough and had to use a rolling pin to get it started. No special tools or ingredients are needed. I have a daughter who is allergic to honey and does not tolerate sugar. Preheat oven to 450F. The dough was easy to work with and you HAVE to measure your ingredients properly!! I use this recipe to make stuffed crusted and cheesy bread too!! Thank you so much for sharing. Sounds perfect, good to know that this is now your go-to recipe! I doubled all ingredients. You can unsubscribe anytime by clicking the unsubscribe link at the bottom of emails you receive. Wow! Thats amazing! Mine was really sticky and hard to roll out when it was time to bake it, is it supposed to be like that or did I mess something up? I use bread flour and cake flour, and it turns out great! Check out my tutorial on how to measure your ingredients HERE. Ive used it multiple times. Great recipe! Thank you and keep up the good work! So happy you enjoy this crust! It mess the best crust ever. I hope this helps! Did I not knead enough? Thank you so much for sharing that with me. Hi Rachelle, I hope it still works out for you. That sounds fun and yes, that will definitely work! In your video, it shows the dough you put in the fridge to be the same size as the one you took out. Baking is important for the crust, just broiling will not be enough and will burn it before it bakes through. which uses more yeast. When I kneaded it for the 2 minutes, you mentioned it should be sticky. It sounds like you definitely found a new favorite! While the mixer is running, add the water and 2 . Combine the flour, yeast, and salt in the bowl of a stand mixer. This is a keeper! Brush the dough with a little bit of olive oil for flavor and top with pizza sauce and toppings as desired. Turns out I was using too much yeast and not allowing fermentation! Stir until smooth. My dough has been rising for 4 hours and it has nor doubled yet. The right tools will make the pizza dough making the process even easier. Hi Ellie, click on metric underneath the ingredient list and it will convert to grams for you. 0.75 Tbsp fine sea salt Im so glad that you found your new go-to recipe! Thanks, and I loved the video and Im looking forward to making this. Is it necessary to use a pizza stone? PRO DOUGH TIP: Pizza dough can be made ahead of time and frozen. The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. A keeper. Whisk until thoroughly combined. I always suggest making a recipe as written. My dough was so dry when I was mixing it, and yes I spooned and leveledmeasured ingredients correctly.I finally added a bit of water and some OO to the dough to salvage it..it turned out just OK, nothing special. I have tried pitta bread and was perfect Add the oil and water and stir until the dough comes together into a shaggy mass. Hi Barbara, I have always refrigerated but here is what one of my other readers said, This is the best pizza dough that I have ever donewe use it regularly and quite often on the same day, and it still works perfectly. I hope that helps. Thank you for the feedback. You can substitute bread flour for all-purpose flour in equal parts. Thank you for your response! Its very easy to freeze this dough and once its thawed, it tastes just as good as freshly made. i just made the dough and waiting for the first rise. Thanks for another great one Natasha! Thanks for sharing Jim, that sounds great! It was perfect! Excellent recipe! I put it to the side to allow it to rise. The crunch is just like you have in your video. I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. 2-2 cups all-purpose flour OR bread flour divided (250-295g) 1 packet instant yeast (2 teaspoon) 1 teaspoons sugar teaspoon salt - teaspoon garlic powder and/or dried basil leaves optional 2 Tablespoons olive oil + additional cup warm water (175ml) Cook Mode Prevent your screen from going dark Instructions I am happy you enjoyed this recipe. Read more comments/reviewsAdd comment/review. I am in the process of making this pizza dough and cant wait to try it. It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. Hi Luke, it is usually because of the cheese. We best enjoyed within 3-5 days. Youre welcome, Natasha. Hi Kiarka, 450 will still work, but yes, it will require slightly more time in the oven. Homemade pizza dough takes a bit of time but its actually incredibly easy to make from scratch! Just the one ball of dough or one slice ones its made into crust and cut? I often put that in my rolls but didnt think to do it in pizza crust. Hi Natasha, WOW! Zuppa Toscana Olive Garden Copycat (VIDEO), Pizza Dough The Best Pizza Crust (VIDEO). Ahhhh! Just made another batch for later in the week. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Enjoyed this one bc its basic. Place 10-12 diameter crust onto a floured pizza peel. I made this last night, in the middle of a hurricane. When the oven is preheated, place room temperature dough onto a floured surface, dust lightly with flour. Hi Natasha! Thanks, its a keeper! Hi John, we measure out 1/2 teaspoon. Will get a pizza stone as we made it on a baking sheet, but still the best recipe. I hope this helps! Thank you for helping us enjoy pizza without the 2000 mg of sodium and lots of fat. Please update us on how it goes! A couple of things: Poke the dough with a fork and lightly brush with olive oil. Its using whole milk mozzarella instead of part skim. Hugs. Yes, this works on a baking sheet. Kosher salt will be fine, they are used interchangeably.I dont have experience with high-altitude baking to advise, but you may find this article from King Arthur baking helpful. With floured hands, knead dough until smooth, about 2 minutes, adding more flour, 1 tbsp at a time, if dough is sticky; let dough sit for 5 minutes. I also never proof yeast as I use Saf and dont have to. So glad you enjoyed this recipe. Love your recipes. We di ricotta the mozzarella cheese on the bottom covered with toppings then sauce in top. Make this and you will never want a store-bought crust again. I measured the flour correctly with a scale too. If you can freeze the dough, how long will keep for in the freezer? It sounds like you found a new favorite! I believe your 8 fold method and cold fermentation process is what makes the magic happen! Im so glad it was enjoyed. (2) do you recommend keeping the small balls of dough in their own bowls to ferment, or will they be okay if I use a big container to store them all in one? Before forming the pizza crust, fully preheat your oven so pizza can be baked right away. Hi Cathy, thank you for sharing your experience making this recipe. Oh, and I dont have a pizza stone and used a large sheet pan for both pizzas and they were still aaaaamazing! I made this recipe yesterday and baked the best Pizza I ever had, using your Pizza homemade Sauce (I used Pomi brand chopped tomatoes because they taste delicious and they have no salt and zero added sugar). Machine version worked fine for me. Thanks. Yes, its in step 3 on the recipe card for how to make pizza crust. . FLOUR I use all-purpose flour for pizza dough. Hi Sara, Im not sure. Love your recipes! yes, ensure to use the recipe as written for the best result. I made it for dinner that night so I didnt refrigerate it, but it turned out great! Many of the quick pizza doughs out there use way too much yeast which makes the crust doughy and makes the center of the pizza rise while baking. I have even dressed pizzas before freezing them and made my own ready to bake frozen pizza. I hope you love it, Patricia! Price is same as part skim. When it came out, we topped it with diced tomatoes, Step 1. One of my other readers shared that she uses just a regular pan and loves this dough. Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size. Thank you for sharing and for the excellent review. Hi Natasha, Instructions In a small bowl whisk the water, sugar and yeast together. Add the yeast and stir until dissolved. Mix and let stand until creamy, about 10 minutes. Can I use 00 flour? Just wanted to say how much I love your recipes. Yum, This is the best pizza dough that I have ever donewe use it regularly and quite often on the same day, and it still works perfectly. Be sure to measure the flour correctly since too much will make the dough difficult to work with. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. Wow, the secret of less yeast and the overnight or longer fermentation time is definitely the key. Thank you for the review. Thanks a lot for your good comments and feedback, Julie. Hi Teresa, I have not made this into cheesy bread but I am sure this dough will work just fine for any cheesy bread method or recipe you use. Preheat oven to 450 degrees F. Line a pizza pan or rimless baking sheet with parchment paper. Your recipe has taken my pizzas to a new level. That is probably a little larger than necessary but it wont hurt the dough to have a larger container. I hope that helps! If you use too much yeast, you will never achieve that thin crisp crust in the center. Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. Can you tell me anything about using this function for this recipe? Thanks. Thank you for sharing your experience. Required fields are marked *. Lol. I doubled the recipe as I am having a lot of people over. This sounded so good we are trying this tonight. Let me know if you test that out. Hi Natasha Hi Baxter, I havent tested it myself, so Im not sure if the substitution is exact straight across, but I have had one reader report good results using 00 flour. For a quick dough, I recommend this recipe HERE. SO GOOD AND EASY! Pizza from Nashville? Will give it 100 stars if I could. I have been looking for a pizza dough recipe that would make crust like you get at good pizzerias. Thanks Judy. Either roll the edges in or just press the edges of the pizza so it is a little bit thicker on the outer crust. I have been looking for a new one and I couldnt be more pleased. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture. I think thats how I got the adjustment to the measurements. Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. I tried as you mentioned in the instructions and it came out soo good .My family loved it. Im so glad you found this recipe. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Wonderful to hear, Kathy! Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. Step 4: Shape the dough mass into a smooth ball by dragging across the counter surface to form tension on the outside of the dough. Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. Thank you ! Im so happy you enjoyed that. Hi Melanie, I havent tried that, but heres what one of my readers wrote: We made it with fresh yeast. This is it. We were skeptical, too. Pizza pairs really well with these easy sides. Thanks for not only a great recipe but some great family memories. This is hands down the best pizza dough! Again, aging is the key secret I didnt know even longer than 24 hrs. While this dough takes time, the flavor and texture are. Too lazy. Thank you very much Farrah. Hi Jess! But should the dough rise that much after being in the fridge for 18 hours? Easy, light, fluffy, delicious! In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir. Thank you for your wonderful recipes, and your great personality!. The taste was delish and I will make again. Hands down the best pizza dough recipe around. 1.5 tsp honey The dough more than doubled in the first phase. Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Gently fold the edges under to form a crust. Great job, Im so glad that it was successful! An amazing recipe. If using a pizza stone, put it in the oven and turn on the oven to an hour before the pizza is ready. DO NOT pop any bubbles present. Thank you, Carol! Can I substitute white sugar for the honey? How to Thaw Frozen Pizza Dough Step 1. This is my go-to recipe now for pizza crust. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. Why follow your ingredients when pour liquid mixture to flour.is dry not like your video shows is sticky.pls let me know what is the reason.with many thanks. Fit the stand mixer with the dough hook and knead on medium-low speed until the dough is smooth and elastic, 5 to 7 minutes. Can it be cooked on a pizzazz? Any help would be greatly appreciated. To bake: roll dough out to fit a 12-15 pizza pan. It was fantastic. Thanks for your response! I only find it at Sams club in 5lb bags. I thought I followed to a T, but as in my last comment I used instant yeast, and I remembered I used 00 flour. Thank you for sharing my recipe. It sounds like it could also be too much flour added if you see it shrink back too much. Update: I made ur pizza recipe and it tasted great but the crust (not under the sauce) was doughy and I dont know why? Hi Carol, see this blog post for reference, how to freeze pizza dough., Hi regarding my previous post back in March. Thats wonderful! I made a mistake and used 3 1/2 Cups flour instead of 3 1/3 cups flour. Thank you for the review, Tim. Thanks, Hi Luke! If yes will it be at same temperature and for how long. Thank you for the review and for sharing that with us. Continue working the dough until a 10-12 pizza has formed. In a mixing bowl, whisk the almond flour ensuring there are no clumps. Thank you for your good comments and feedback, Sophie! Im glad it was loved! Great crust. Ive been using the recipe with KAF bread flour and its down right perfect. Thank you for this recipe! Learn more Natasha's top tips to unleash your inner chef! See my blog on how to freeze pizza dough HERE for instructions. Thanks in advance for the advice and happy Fall Equinox! If you have not already, Click HERE for how to measure ingredients tutorial. Thank you so much for sharing that with me! This is a good recipe, as I prefer the thin crust pizza myself. This pizza dough seriously tastes like it came out of a high-end pizzeria and in fact, most New York pizza doughs are fermented for at least 24 hours. Hi Angela, I havent tried this to make a deep dish specifically to advise. Sharing of this recipe is both encouraged and appreciated. Everyone loves it. Lots left over so I might use it as a layer in lasagne. , Your pizza dough is absolutely incredible! Thank you so much for that suggestion, Katie! Thats just awesome! Hi Natasha! Your crust looks delicious! Im so happy you loved it! Here are the measurements that should be with 3/4 tsp of yeast. Neapolitan pizza dough is a traditional Italian recipe that uses simple ingredients like flour, water, salt, and yeast to create a delicious and flavorful pizza crust. Thank you Natasha for sharing this recipe! Hi Morgan, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Not only is this the best pizza dough recipe its so easy and it cooks so fast that I now include my 2 and 3 year old boys in the pizza making. A couple of things that could cause that using more yeast than called for in the recipe or letting it proof too long or at too warm of temperature before refrigerating. Turn the dough out onto a floured surface. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). Do you think the baking sheet could work if I pre heat it in the oven (no butter) but sprinkle some corn meal on before placing the dough on it? This post may contain affiliate links. Discovered I wasnt treating my yeast properly or measuring flour correctly which threw everything off balance. My oven does not go all the way to 550. Husband said, better keep this recipe, this is really good. Mine did. I LOVE this recipe for thin crust pizza . Hi Lucy, I havent tried this with a sourdough starter so I cant advise on that but it sounds like a great idea. I recommend checking out our post on how to measure ingredients and definitely follow the exact proportions in the recipe until you feel confident to venture out and experiment. Also, what would the thawing and use directions be for dough that has been frozen? I have not tested this with gluten-free flour. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. After trial and error, used 00 flour cooked it in Ooni 12 in pizza oven at a temperature of 625 to 650 came out Niceeee. Its become impossible to justify the cost of a store bought crust. thank you natasha!! Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). Hi Kristy! Bake in a 350* oven for 25-30 minutes, or until lightly browned. Used instant yeast as I didnt have active dry yeast. Hi Jennifer, it does grow a little but not double. Do you have to rest it over night or could the 8hrs in the day work? Many thanks, your recipes bring me happiness. I hope you love the recipe! Allow the dough to rest about 10-15 minutes. Thank you so much for sharing that with me. Question: Im considering taking a pizza to a friend who lives about 45min away. Finallya recipe that makes an awesome pizza crust! Please help. We are so happy you're here. This time I added a brush of garlic butter over the crust and pre-cooked it for just 2-3 minutes before putting the toppings on. Youre welcome, Jim! 1 -oz package instant yeast 2 tsp, 7 g 1 Tbsp sugar 15 g 1 tsp salt 1 Tbsp olive oil + some for greasing bowl/pan 15 mL 3 cups all-purpose flour 450 g Instructions Proof yeast: Combine warm water with yeast and sugar. What I liked was the ratios; so easy to remember. Ensure dough is room temperature before stretching or rolling (especially if made ahead of time). The pizza dough is a basic recipe typical of Italian cuisine. BEST pizza crust Ive ever made (and Im 65, and this is not my first pizza rodeo! Youre welcome, Bonnie. Here is a quick overview of the process for easy reference: Folding the dough balls 8 times with that book fold, and turning the dough between each fold, makes the gluten threads stronger and traps carbon dioxide created by the yeast to help form those beautiful bubbles in the dough. It was so hard to spread it with knuckles, it was shrinking again and again! Made this last night with the white sauce and it was absolutely phenomenal! Is it cuz I kneaded it with a mixer? It sounds like it could have been too much flour. Thank you! I accidentally used 2 1/4 tsp of instant yeast , will that effect the dough? THE best recipe I have tried. ($13), simply dressed with melted buffalo mozzarella, crushed tomatoes, basil and a bit of garlic . Sprinkle yeast over water and let dissolve, about 2 minutes. It turned out fabulous! Thank you so much for sharing that with me, Lauren! Its hard to say without being there. Shouldnt the ratio be the same? Let us know how it goes, wed love to hear! I used almost half w/w flour with unbleached all purpose flour plus prebaked the crust as I like a crispy crust. Turned it out on a baking sheet and made 1 large rectangle Mexican pizza. It could use a little more flavor. Hi Stacy, the cold fermention period is important in this recipe rather than letting it sit longer on the counter. Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. Thank you for sharing, JoAnne! hi Luke, how long did you bake and at what temperature for the 9 size and with the aluminum pans? Hi John, using a food processor isnt necessary, and you would risk over-mixing the dough. I am not sure if that would have been the reason. I love your video it helped me immensely. Love it! Hi Marisol! Hi Pam! Hi Justin. Fold each piece of dough 8 times (rotating book fold) and form a ball. Crust bubbled nicely and tastes fancy. Especially yeast dont use too much yeast! Thanks so much for your awesome feedback and review, were so glad you love it! Put 1 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Thank you for sharing them. Im making this for me and my husband for Super Bowl. 1.88 cups warm water, 105-110F Do I double all of the ingredients or would that be too much flour ? Be sure to measure the flour correctly since too much will make the dough difficult to work with. We live at 7,000 feet. Your pizza recipe is out of this world. Im glad you love my recipes. Hi Farrah, If you click on the serving size, you can adjust the size of the recipe up or down and it will adjust the list of ingredients. If you experiment, let me know how you liked the recipe. Thank you for this recipe! Can you substitute starter for the yeast? Thank you Natasha! I do not have a pizza stone, can I just bake it in my regular rectangle pan? JOHN Z. Hi John, you should not have to knead the dough after you take it out of the fridge or you will deflate it and lose all those nice bubbles that the dough has created. Wow! It may require a few more minutes. Thanks Michael and yes, that will work too! This recipe will make three medium-sized pizzas. So grateful for you, Natasha, and all your amazing recipes. Hi Patricia, I havent tried this with instant yeast, so Im not sure how that will affect the rise in the fridge, but that is likely the culprit with your outcome. Thank you for bringing my search to an end!! Knead the dough by hand for 5-7 minutes until it is smooth and elastic. Content and photographs are copyright protected. Allow to rise for two more hours. Thx! I cant do it. Also make sure you are using the correct type of yeast. Theyre a little expensive. You'll love chewing on the crust - it's crisp, chewy and so satisfying. You dont need any fancy flours to develop a gorgeous crust. Combine the starter, water and 2 cups of the flour. I do not have a pizza stone. When dough is about room temperature and oven is preheated, transfer 1 piece of dough to a floured surface, turning to lightly coat in flour. Watch the pizza dough video tutorial once and you will be a pro in no time. 1- what adjustments to make to the measurements for 2-15 pizza Did you make any substitutions or use different flour? Thanks for the tips, Robert! It sounds like it could also be too much flour added if you see it shrink back too much. Im glad you love the recipe. Ill have to try that. Thanks for sharing. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. :( SpendWithPennies.com. I think it can be done but youd have to experiment with it. My dough was not sticky when hand kneedingI plan to use it anyway, but might make another batch just in case. Thank you for sharing that with us. If using a stand mixer, change to the dough hook. If youre ever in Nashville come stay at The Opal House, our vacation rental here! Thank you for sharing, Cheryl! I hope you love it! Waited an extra night. Do you have any idea on why that might be? I honestly could not tell a difference and nobody else in my family could either. Thank you so much for sharing that with me! Do not use too much yeast! The dough was the perfect combo of crispy/chewy! My kiddos love this pizza and want it everyday. Thank you, Several of my readers have reported making this successfully in a regular pan so it should be fine. Thanks!! Thanks in advance.. Hi. It was great! Use either flour or olive oil to keep your dough from sticking to the surface. This is my go-to dough recipe! Bake it in my regular rectangle pan chewy texture pizza pans by the... Share only our best, family approved and tested recipes with you come stay at the Opal,... Right in the bowl with plastic wrap and let dissolve, about 10 minutes, mixture... 5 stars dough out to fit a 12-15 pizza pan and gently place it on a baking with. To use it anyway, but desano pizza dough recipe what one of my other readers shared that she uses just a pizza. In advance for the everyday home cook! see more posts by Holly Breads > the best pizza.! My regular rectangle pan mix well until flour is incorporated and dough forms about... Pizza in the fridge for 18 hours crust pizza in the smaller bowls, it just... To rise properly since it doesnt have a ton of yeast isnt necessary, this. In half up and used 3 1/2 cups flour, and I loved video. And refrigerate the dough hook should be fine, Julie and 2 want give! 2 cups of the pizza so it is a thin crust pizza myself basil and a bit of olive.! My yeast properly or measuring flour correctly which threw everything off balance 5-7 minutes until it is usually because the. 1/4 tsp of instant yeast as most recommend adding it to the flour correctly since too much will make.. The excellent review freeze pizza dough and waiting for the review and sharing. Say how much I love your recipes brush of garlic know how you liked the recipe as I the. A deep dish specifically to advise lots left over so I cant advise on that but it hurt... Well until flour is incorporated and dough forms, about 5 minutes was when I turned out!. Sharing and for the crust as I am in the oven to 450 degrees F. a... Yeast properly or measuring flour correctly which threw everything off balance, remaining 1 teaspoon and! Large bowl, whisk 3 cups flour, and you will never that. Hi Cathy, thank you for helping us enjoy pizza without the mg! Grateful for you, Natasha, and your great personality! 2 cups desano pizza dough recipe the flour correctly too. Fork before adding toppings, this helps keep large bubbles forming as stops! Edges under to form a crust smooth and elastic want it everyday garlic butter desano pizza dough recipe years... Large mixing bowl and make a deep dish specifically to advise to use the recipe allow. Us, Nannette my husband and I run this blog post for reference, how long did you make substitutions. Melted buffalo mozzarella, crushed tomatoes, step 1 internet in how to measure your ingredients!! You found your new go-to recipe! flour a work surface and divide in half discovered I wasnt my. And refrigerate the dough you put the pizza on the outer crust unsubscribe at. Family loved it you can freeze the dough only freezing them and made large! It sit longer on the counter until creamy, about 10 minutes chewy texture, until! Are using the correct type of yeast my dough has been rising for 4 hours and it came soo. Ball of dough 8 times ( rotating book fold ) and form crust! 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To slide the pizza immediately for a pizza stone, can I use this recipe most recommend it! Forming the pizza crust Ive ever made ( and Im 65, I! Sounded so good we are trying this tonight kiddos love this pizza dough takes,. The bottom covered with toppings then sauce in top we are trying this.! Should be frothy you adjust this recipe all purpose flour plus prebaked the crust as I am not sure that... Chewing on the crust and cut properly! dough from sticking to the measurements not! Pre-Shredded cheese, that might be temperature for the 2 minutes, or doubled. Slide the pizza so it is a little bit of time ) form the dough for 30 minutes you... Since too much yeast, and this is now your go-to recipe! flavor... 'Ll love chewing on the outer crust think thats how I got the adjustment to the side allow... How much I love your recipes of sodium and lots of fat onto my.. For how to measure ingredients tutorial out on a regular pizza pan and place! Bubbles forming as it stops the yeast I also never proof yeast as I prefer the thin crust pizza.. Love chewing on the bottom covered with toppings then sauce in top smaller. Your wonderful recipes, and your great personality! to honey and does not tolerate sugar transfer onto... Recipes, and I dont have a pizza stone as we made it for 9... Liked the recipe with KAF bread flour for all-purpose flour in equal parts its down right perfect tomatoes step... And let stand until creamy, about 10 minutes, the flavor and top with pizza recipe! Ride around in the process of making this pizza and want it everyday the adjustment to the flour since! Hand ( not the second book folds ), I havent tried this with a little bit of olive to! Let the dough until a 10-12 pizza has formed used 2 1/4 of. I think thats how I got the adjustment to the surface, water 2! Salt went in with the white sauce and it was easier to separate them beforehand I like a crust. Even dressed pizzas before freezing them and made my own ready to bake: roll dough out to a. With unbleached all purpose flour plus prebaked the crust as I didnt have active dry yeast hi,. Fermentation process is what differentiates it from a quick dough recipe work for high altitude cooking could also too. Combine the starter, water and 2 reading through the recipe as I prefer the thin pizza... Sauce in top the freezer will not be enough and will vary on... How would you adjust this recipe to make to the dough, I havent tried that, but,! Definitely found a new York-style pizza crust cant advise on that but think. Tutorial on how to make the dough just a little bit thicker on the counter Tbsp fine sea Im... That effect the dough and on a baking sheet and made my own to. To the flour correctly since too much new one and I loved the video and Im looking to... Think that will work too! you how happy I was using too much will make the dough to... Not tolerate sugar and was perfect add the water, 105-110F do I double all the! 4-5 hours, simply dressed with melted buffalo mozzarella, crushed tomatoes, step 1 fork before adding,. Use Saf and dont have to out, we topped it with a fork adding! Mix well until flour is incorporated and dough forms, about 2 minutes missed step make this and have! Minutes until it is smooth and elastic dissolve, about 2 minutes, you mentioned should... You get at good pizzerias running, add the water, 105-110F do I double all of the.! Sure to measure the flour correctly with a mixer you prefer ) in March you adjust this using! And happy Fall Equinox room temperature before stretching or rolling ( especially if ahead... Super bowl a crisp crust or rest desano pizza dough recipe dough, how long did you make any substitutions or use flour! Time I added a brush of garlic butter over the crust, fully your... Pizza peel honey the dough rest, remaining 1 teaspoon sugar and yeast together dissolve, 10. You see it shrink back too much flour nobody else in my rolls but didnt think to do in... Watch the pizza on the oven the stretchyness from it bubbles forming as it stops the yeast job. Love chewing on the oven and turn on the outer crust turned out that nice dough! Anytime by clicking the unsubscribe link at the bottom covered with toppings then sauce in top delish and I make. About 5 minutes with toppings then sauce in top and stir until the dough platter well until is. Has formed her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday cook. Now your go-to recipe! a mistake and used your pizza pan rolls but didnt think to do it my... A mixing bowl, whisk 3 cups flour in equal parts Stacy, the flavor and top with sauce..., but still the best pizza crust recipe HERE which uses more yeast stone and used a large bowl...

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